G'day

'Nother auzzie here.
Tween smokers at the moment, have just delivered my 50l beer keg smoker to the mate who bought it off me, and waiting for my new smoker to come back from the sparkie who's wiring it.

Started off hotsmoking in a tin box, moved to remote firepit/fridge combo, then built my keg smoker that ran on gas. It didn't work so well so i converted it to two small hotplate elements from an electric range, one to control the remote smoke box and one mounted inside to control temp of the oven.

Did a few hams, lots of bacon and smoked chicken fillets, salt, nuts, cheese and especially jerky over the years.

My old rig...and a pic of some jerky and a couple habernero's (there's two more trays fit under that one. Also a pic of some smoked barley i made for some scotch.